Veggie Loaded Baked Potato Soup... in the Crock-pot!
User Reviews
4.9
411 reviews
Excellent
Veggie Loaded Baked Potato Soup... in the Crock-pot!
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Let your slow cooker do all the work with this thick, creamy, vegetarian loaded baked potato soup! It's healthy, sketch-free and full of flavor!
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Ingredients
- 5 medium russet potatoes (approx. 2 pounds peeled and chopped into 1/2-inch cubes)
- ½ cup finely diced celery (approximately 3 stalks)
- 1 onion diced
- 3 cups vegetable broth plus extra to taste
- 3 cloves garlic minced
- ¼ cup salted butter
- 1 cup milk plus any extra to taste
- ½ cup Parmesan Cheese grated
- 1/2-3/4 cup sharp cheddar grated
- a few cranks of ground black pepper
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ½ tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
TASTY TOPPINGS
- plain Greek yogurt or sour cream
- freshly grated sharp cheddar cheese
- zesty red pepper flakes
- chopped green onion chives work too!
Instructions
- Chop your veggies and toss em in the pot!
- Next add veggie broth, garlic, butter, salt, and pepper.
- Set your slow cooker to HIGH and cook for 4 hours, or, if you're gone for the day, set it to LOW for 8 hours.
- After returning to your slow cooker, you have a very important (ok not that important) decision to make. Do you want your soup chunky or smooth? For smooth soup, use a potato masher or even an immersion blender (my tools of choice) to creamify the soup. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.
- Ready to eat? Simply mix in your cheese, milk, spices, and a spoonful or two of green onions or chives. For a thinner soup, you can totally add more broth or milk as desired; simply add extra seasoning and mix-ins along with it and you're good to go!
- Give it a taste, add any extra seasoning as desired, toss on some toppings, and dig in! I like adding extra dill and a little more garlic powder! The flavor was spot on and I didn't miss bacon one bit! Success! It legit tastes like a loaded baked potato when you top it with sharp cheddar cheese, sour cream, and green onion - love it so!
Notes
- I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide! xo
- Using unsalted butter? Season a with a little extra salt, to taste.
- Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed based on toppings and extras.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
28g
(9%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
864mg
(36%)
Potassium
653mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
590IU
(12%)
Vitamin C
9.2mg
(10%)
Calcium
189mg
(19%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 864mg | 36% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 189mg | 19% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
411 reviews
Excellent
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